Decadent pumpkin cream cheese filling with buttery, flaky puff pastry and a sweet, crunchy walnut streusel is a heavenly autumn dessert.
This pumpkin cheesecake tart is a perfectly easy Thanksgiving dessert that will have everyone reaching for seconds.
I will never turn down a cheesecake tart. The combination of flaky puff pastry, rich cream cheese filling, and a crunchy, buttery streusel is all of my favorite things in one bite. I’m particularly obsessed with the creamy pumpkin-maple cheesecake filling in this one. Spiced with pumpkin pie spice and paired with a brown sugar and walnut streusel, what’s not to love? It’s cozy, comforting, and just perfect for an after-dinner treat.
With just a handful of ingredients and minimal prep, this tart bakes up in about 30 minutes and delivers all the cozy, autumnal flavors of pumpkin cheesecake without the fuss. If you’re exhausted from holiday cooking and want to keep dessert easy and festive, this pumpkin cheesecake tart is for you. It’s a dessert that’s perfect for holiday gatherings, fall brunches, or whenever you’re craving something warm and spiced.
What you need
- Puff pastry: The crisp, buttery base that makes this tart effortless and elegant.
- Cheesecake filling: The cream cheese filling is a simple blend of cream cheese, eggs, sugar, flour, and vanilla extract. The pumpkin cheesecake filling combines pumpkin purée, maple syrup, and pumpkin pie spice with the cream cheese filling for a decadent, pumpkin cheesecake filling.
- Walnut streusel: Crushed walnuts, brown sugar, flour, and butter add crunch and caramelized flavor.
- Finishing touches: A little heavy cream for brushing and whipped cream for serving.
How to make it
Step 1: Make the cream cheese filling by beating the cream cheese, eggs, sugar, flour, cream, and vanilla until smooth. If you want a really smooth cream cheese filling, beat the cream cheese first until smooth, and then add the remaining ingredients. If I’m in a rush, I just beat everything together and pay no mind to a few little lumps. But that’s just me!
Step 2: Mix the pumpkin purée, maple syrup, and pumpkin pie spice, then blend in half the cream cheese filling.
Step 3: Crush the walnuts and mix with butter, brown sugar, flour, and salt to make streusel.
Step 4: Prep the puff pastry by crimping the edges and pricking the center.
Step 5: Spread the pumpkin cheesecake filling on the pastry, drizzle the remaining cream cheese mixture, and top with streusel.
Step 6: Brush the edges with cream and bake until golden and set.
FAQ
Can I use pecans instead of walnuts?
Yes. Pecans work beautifully and add an extra buttery sweetness.
Can I make this tart ahead of time?
You can bake it up to a day ahead. Store in the refrigerator and reheat at 350ºF for 8–10 minutes to crisp the pastry.
Do I need to blind-bake the puff pastry?
No, because the filling is relatively light and the oven temperature is high, the pastry crisps without blind baking.
Can I use homemade pumpkin purée?
Absolutely, as long as it’s thick and not watery. If it’s loose, strain it through cheesecloth for 10–15 minutes.
How do I keep the puff pastry from getting soggy?
Make sure the pastry is cold going into the oven, and avoid spreading the filling all the way to the edges.
Does this freeze well?
Yes! Freeze slices tightly wrapped for up to 2 months. Reheat in a 350ºF oven until warmed through and crisp. You can even air-fry the slices straight from the freezer at 400ºF for just a few minutes.
Pumpkin Cheesecake Tart
Ingredients
Cheesecake filling:
- 8 ounces cream cheese (room temperature)
- ¼ cup granulated sugar
- ¼ cup all-purpose flour
- 2 eggs
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- 1 (15-ounce) can pumpkin purée
- ¼ cup maple syrup
- 1 tablespoon pumpkin pie spice
Walnut streusel:
- ¾ cup walnuts (or pecans)
- 3 tablespoons butter (room temperature)
- ¼ cup light brown sugar
- 2 tablespoons all-purpose flour
- 1 pinch salt
For assembly:
- 1 sheet puff pastry (thawed; see Note 1)
- 1 tablespoon heavy cream (or whole milk, for brushing)
Instructions
Prepare the cheesecake filling:
- Preheat oven to 400ºF. Line a large baking sheet with parchment paper.
- Use an electric hand mixer to beat 8 ounces of cream cheese until smooth. Add the eggs, ¼ cup of granulated sugar, ¼ cup of all-purpose flour, 2 tablespoons of heavy cream, and 1 teaspoon of vanilla extract. Continue beating until smooth, being careful not to overmix the filling. Rinse off the beaters and set aside.
- In a medium bowl, add pumpkin purée, maple syrup, and pumpkin pie spice. Beat with the electric mixer until the mixture is smooth. Add half the cream cheese filling and continue beating until just combined. Set aside.
Make the streusel:
- Place the walnuts in a large gallon storage bag. Use a cooking mallet or heavy-bottomed pot to crush the walnuts. Add the butter, brown sugar, flour, and a pinch of salt to the bag. Close the bag and mix until the streusel is crumbly.
Assemble the tart:
- Remove the thawed puff pastry from the refrigerator. Place the puff pastry on the lined baking sheet. Carefully crimp the outside edges of the puff pastry to create a lip around the edge.
- Use a fork to prick the inside of the puff pastry.
- Spoon the pumpkin cheesecake filling onto the puff pastry, leaving about ½ inch of space between the filling and the inside edge of the pastry. Drizzle the remaining cheesecake filling on top and smooth it out with a rubber spatula.
- Scatter the walnut streusel on top.
- Brush the edges of the pastry with heavy cream.
Bake the tart:
- Transfer the baking sheet to the oven. Bake for 30 minutes or until the puff pastry is golden and flaky and the cheesecake filling has set. Remove from the oven and let stand at room temperature for 15 to 30 minutes.
To serve:
- Slice the tart into pieces. Serve with whipped cream and a sprinkle of pumpkin pie spice on top. Enjoy!
